Mango Mint Mule Recipe

Mango Mint Mule

1. 1

   Prepare mango purée (if not using store-bought)

   Peel and dice 1 small ripe mango (about 4–5 oz flesh). Place mango flesh in a blender and puree until smooth. If needed, add 1–2 tsp water to reach a thick, pourable consistency. Strain through a fine-mesh sieve if you want a very smooth purée (optional). Measure 2 oz for the recipe.

2. 2

   Muddle mint

   In a cocktail shaker, add 8 fresh mint leaves and 0.5 oz simple syrup. Gently muddle the mint 6–8 times — press to release oils but avoid shredding the leaves into tiny pieces.

3. 3

   Combine base ingredients

   Add 2 oz Ketel One vodka, 2 oz mango purée, and 0.5 oz fresh lemon juice to the shaker with the muddled mint. Add a small handful of ice (about 3–4 standard ice cubes). Cap the shaker and shake vigorously for 8–10 seconds until well chilled and slightly frothy.

4. 4

   Assemble the mule

   Fill a mule mug or a highball glass with 1 cup crushed ice. Strain the shaken mango-mint-vodka mixture over the crushed ice using a fine strainer to catch mint bits if desired.

5. 5

   Top with ginger beer

   Gently pour 4 oz chilled ginger beer over the top. Stir once or twice gently with a bar spoon to integrate the ginger beer with the mango mixture without flattening the carbonation.

6. 6

   Garnish and serve

   Garnish with a fresh mint sprig (slap between your hands once to release aroma), a lemon wheel or wedge on the rim, and an optional mango slice or small dice perched on the rim or floated on top. Serve immediately with a straw.

7. 7

   Notes

   Adjust simple syrup to taste depending on mango sweetness. For a lighter version, reduce vodka to 1.5 oz and increase ginger beer to 5–6 oz. To batch multiple servings, multiply ingredients by number of servings and mix the base (vodka + mango purée + lemon + simple syrup) in advance; add ginger beer and ice when serving to preserve fizz.